Copper Penny Carrots

Copper Penny Carrots

A vintage handwritten recipe card for Copper Penny Carrots; a classic side-dish - especially for Thanksgiving - that contains carrots, a green pepper, onion, tomato soup, sugar, oil, vinegar, dry mustard, and Worcestershire Sauce.
Copper Penny Carrots


2 pounds carrots
1 large green pepper
1 large onion

1 can tomato soup
1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tablespoon dry mustard
1 tablespoon Worcestershire Sauce


Cut up carrots the shape you want and cook in lightly salted water until tender-crisp. 

Place the carrots, cut up green pepper, and sliced onions in the sauce several hours or overnight in the refrigerator. 



Different recipes call for heating the sauce before marinating the carrots; others do not.  Check out the note that is included with the "Marinated Carrots Recipe" from the Bigner collection.

I personally have always heated my sauce before marinating the carrots.  I also use less sugar than this recipe calls for, this makes for a little more tangy dish, along with the bonus of having less sugar. 

Copper Penny CarrotsCopper Penny Carrots - Marinated Carrots



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